Description
Delightfully fragrant Cardamom Poppy Seed Cookies that combine warm cardamom spice with crunchy poppy seeds. These soft yet slightly crisp cookies are perfect for tea time or a sweet snack, offering a unique twist on traditional buttery cookies with a hint of aromatic flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or dairy-free alternative)
Additional
- 1 tablespoon poppy seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, ground cardamom, salt, and baking soda ensuring they are evenly combined for consistent flavor distribution.
- Cream Butter and Oil: In a separate large bowl, cream the softened unsalted butter with vegetable oil using a mixer or whisk until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and oil mixture, mixing until the ingredients are fully blended and smooth.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring continuously until a cohesive dough forms without lumps.
- Add Seeds and Milk: Fold in the poppy seeds and milk into the dough, which will help achieve the desired slightly soft and smooth texture.
- Shape Cookies: Using a tablespoon, scoop portions of dough and place them onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking. Gently flatten each dough ball with the back of a spoon to promote even baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, signaling they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack where they should cool completely, ensuring the best texture and flavor.
Notes
- For a dairy-free version, substitute the milk with almond, soy, or oat milk.
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Do not over-bake; golden edges indicate the perfect doneness to keep cookies soft inside.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- If a stronger cardamom flavor is preferred, increase the ground cardamom to 3/4 teaspoon.
